Photo by Tamara West
Warren Elwin uses fresh buffalo mozzarella and bocconcini to add a touch of Italy. It’s important to use a quality fresh cheese for these recipes. Warren used Clevedon Valley Buffalo — tastes just like it does in Italy.
- In a dry hot pan, toast ¼ tsp each of fennel and cumin seeds.
- Grind and place in a bowl with the zest of ½ a lemon, 1 Tbsp freshly chopped oregano or marjoram, 2 Tbsp extra virgin olive oil, a splash of red wine vinegar and freshly ground pepper. Whisk together well and pour this over 1-2 pottles of drained buffalo bocconcini.
- Leave to marinate for at least an hour. Serve with a sprinkle of sea salt and toasted focaccia or sourdough.